Published Saturday, 21 August, 2010 by rachel
chop onion and peppers and chilli peppers. peel garlic cloves and leave whole. chuck into shallow ovenproof dish with bit of oil, salt and pepper.
roast veg, garlic and chillis on about 200 or so for half an hour, turning now and then.
cut potatoes into chunks and boil for 10 mins.
cut sausages into pieces and cook on medium heat in a little oil with the lardons.
cook on low heat for 10-15 mins.
by now, veg and garlic cloves should be lovely and soft. test by pressing garlic cloves with a fork, if they mash up easily then they are all ready. if not, get 'em back in the oven.
if there are any burned bits (and i mean charred) in the roasting tin, extract them, they dont taste good, and they are well bad for you.
add roasted stuff to pan with sausages, lardons and mushies.
stir in for a minute or two.
add tin of toms and big squirt of tom puree.
put boiled potatoes in.
put a tin of water in.
simmer on low heat with lid off for about 15 minutes, but it will be fine to cook it for longer as long as it isnt boiling its brains out.
add salt and pepper to taste.
its bleeding GORRRRRRGEOUS. serve it with mash potatoe or nothing, because it already has potatoes in it. nom nom nom. if your prents are coming over, they will think it was worth you blowing your overdraft on that holiday to ibiza, because look what you learned to make while you were away....